Apple pie filling, canned sweet potatoes, whole cranberry sauce, apricot preserves and orange marmalade go from pantry to tabletop in this easy baked recipe. Toasted pecans add just the right crunch to this dish that's good served with meat or poultry.

Green apples join a mouthwatering collection of ingredients in this stick-to-your-ribs stew based on pork sirloin. The meat cooks with garlic, sweet potatoes, parsnips, onion, tomatoes and the apples in beer and broth for a tender meal in a bowl.

Don't be scared off by the fancy-sounding name. This flavorful dish is actually perfect for easy entertaining. No stuffing required! Just roast the hens on top of the cranberry-apple dressing in a baking dish. You can find Cornish game hens in the supermarket freezer case.

Rise and shine! These tender gems taste so good, you’d never guess we bumped up the fiber in this fall recipe with two kinds of whole grains and traded most of the butter for applesauce and buttermilk.

Pecans, feta cheese, a Red Delicious apple and zesty vinaigrette combine for a memorable salad. "This recipe comes to us courtesy of the Junior League of Chicago. It is from their cookbook, Celebrate Chicago! A Taste of Our Town," says Patty Erd, co-owner the Spice House in Chicago.

Nancy Rudolph of St. Louis found the ideal balance of curry powder to apple in this creamy soup she makes with Missouri apples. "This is easy and quick to make," she says. "And it's perfect for those first few chilly fall evenings. I like to serve it with a grilled smoked Gouda sandwich for a satisfying meal." Nancy also likes this soup served cold.

Frozen bread dough rolled out to fit a baking pan forms the base for this breakfast bread. Top with apples and strawberries, raspberries or blueberries, plus a streusel topping, then bake for a warm treat.

Nuts and fruit add crunch and color to cabbage tossed in a homemade vinaigrette. This beautiful twist on traditional coleslaw is best served right away for maximum crispness, but it will hold for up to 24 hours.